Mussels in Green Olive Sauce

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1 cup green olives, pitted

2 tablespoons capers, drained and rinsed

1/2 bunch fresh parsley leaves

1/2 bunch fresh cilantro leaves

3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

1/2 lemon, juiced

Kosher salt and freshly ground black pepper

4 pounds mussels, cleaned and trimmed

2 tablespoons extra-virgin olive oil

2 shallots, chopped

1 head garlic, cut in 1/2

1 red chile, cut in 1/2

1/2 lemon

8 sprigs fresh thyme

1 cup dry white wine